Creamy Seafood Lasagna

12 Ratings

4 Reviews

Kitchen Tested

Prep 20 min
Total 1 hr 20 min
Servings 8

A luscious white sauce partners with mild-flavored imitation crabmeat and shrimp in a comforting lasagna. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 9, 2019

Make with

Gold Medal Flour

Ingredients

1/4

cup Gold Medal™ all-purpose flour

uncooked lasagna noodles

1/4

cup butter or margarine

medium onion, finely chopped (1/2 cup)

cloves garlic, finely chopped

cups half-and-half

cup Progresso™ chicken broth (from 32-oz carton)

1/3

cup dry sherry or chicken broth

1/2

teaspoon salt

1/4

teaspoon pepper

egg, slightly beaten

1/2

cup grated Parmesan cheese

container (15 oz) ricotta cheese

1/4

cup chopped fresh parsley

packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped

packages (4 oz each) frozen cooked salad shrimp, thawed, drained

cups shredded mozzarella cheese (12 oz)

tablespoon chopped fresh parsley, if desired

Steps

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1

Heat oven to 350°F. Cook noodles as directed on package.
2

Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
3

In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
4

Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
5

Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

Expert Tips

Make it extra special by using refrigerated or frozen (thawed) real crabmeat in place of the imitation.
Can't find ricotta cheese? Use dry-curd cottage cheese instead.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 260

% Daily Value

Total Fat: 29g; 45%
Saturated Fat 18g 88% Trans Fat 1g
Cholesterol: 180mg; 60%
Sodium: 1380mg; 57%
Potassium: 400mg; 11%
Total Carbohydrate: 34g; 11%
Dietary Fiber 2g 7% Sugars 5g
Protein: 41g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 4%; 4%
Calcium: 60%; 60%
Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

If you love creamy pastas and can’t get enough seafood flavor, this is the lasagna for you! Creamy seafood lasagna is just as easy to put together as your favorite classic lasagna, but the fresh-from-the-sea ingredients make it an extra special meal perfect for birthdays, anniversaries and even Valentine’s Day! What’s even better? This recipe delivers on flavor while also utilizing affordable imitation crab meat and frozen shrimp. You can even substitute cottage cheese for ricotta, if that’s what you have on hand. Overall, this lasagna proves you can have restaurant-quality food without leaving home! Keep exploring the wonderful world of lasagna recipes Betty Crocker has to offer, or pick up some tips on making perfect lasagne.